Cook bacon until crisp and drain on paper towels. In bacon fat, cook onion, celery and carrot until softened. Add flour and paprika and cook, stirring for 3 minutes. Add stock in a stream, whisking; and bring to a boil. Simmer 10 minutes. Stir in half & half and cheddar cheese. Cook over low heat until cheese is melted. Stir in parsley and garnish with bacon.

RE-1 Valley School District has announced its policy for determining eligibility of children who may receive free and reduced price meals served under the National School Lunch and School Breakfast Program.
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